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Bengali Prawn Curry

I recently got to indulge in one of my favourite pastimes that I have not been able to partake in for a while. I watched a cooking program! Between the 2 sets of twins and work and my constantly messy house I don’t this very often anymore, but lucky I watched Saturday Kitchen when Vivek Singh was on to show me this benghali prawn curry. It is a rich, oniony spicy sauce with a hint of coconut. I varied the recipe slightly as I am not a fan of sweet curries and I only enjoy the slightest hint of coconut. In fact this felt quite like a thai curry rather than an Indian one, but it was delicious all the same. Top scores from hubby and the kids. THis recipe can also easily be attempted substituting firm tofu for the prawns. Happy cooking all 🙂

Ingredients

For the boiled basmati rice

1.5 cups basmati

2 tsp salt

1 tbsp vegetable ghee

pinch smoked salt (optional)

For the prawns

½ tsp ground turmeric

1 tsp salt

500g (16 oz) frozen prawns, tail on

90ml/3fl oz vegetable oil

2 bay leaves

3 medium red onions, blended to a fine paste

1 tbsp ground cumin

2 tsp ground turmeric

1 tbsp ginger paste

1 tbsp garlic paste

2.5 tsp salt

1 green chilli, de-seeded to reduce the heat

60 ml coconut milk

½ tsp cardamom powder

1 tbsp chopped fresh coriander

½ lime, juice only

Method

For the boiled basmati rice, add 3 cups of water to the saucepan, then add the rice and salt. Cook on low heat until all the water has disappeared. Place a lid on top, lower the heat completely and set aside for 20 minutes.

For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.

Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.

Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.

Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly.

Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked.

Season to taste with salt. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately. Happy cooking!